Milk steaming at high altitude

[denniskeating]

Hello,
I've decided to steam milk for capps instead of always drinking straight shots.
In Denver, water boils at 202 deg. F. instead of 212 deg. I like using a thermometer,
and was wondering how much the 10 deg offset would affect my steaming results.
I use a 12 oz pitcher and 3-4 oz milk. Should I compensate for this on my thermometer?
Dennis

[HB]

Interesting question.

Water flashes into steam at a lower temperature at your altitude, but it's the balance of steam volume, velocity, and dispersion pattern that determines the ease of producing microfoam. I speculate that the boiling point will make no appreciable difference. On the other hand, it could be a slight advantage since your espresso machine can produce a higher steam velocity at a lower temperature, potentially allowing you to extend the stretching phase. There's no need to adjust the thermometer reading since the milk will not be boiling.

You may want to use a half-full pitcher of milk. It is quite difficult to steam only 3-4 ounces of milk unless you're using a low-volume steam tip (e.g., the one hole Expobar steam tip, Gold Pro II, etc).

[denniskeating]

Yes, I am using a one hole expobar tip on my brewtus. The pressurestat is set to 1.2 bar.
I also have acquired two more tips : gold pro 2 hole, and isomac small hole 2 hole, but have not tried these yet. I like using a thermometer, especially to help verify what I am doing - was stopping too early
because the time required is looong!
Dennis

[shadowfax]

You may want to use a half-full pitcher of milk. It is quite difficult to steam only 3-4 ounces of milk unless you're using a low-volume steam tip (e.g., the one hole Expobar steam tip, Gold Pro II, etc).

I had a low volume steam tip on Vetrano for a single steaming. It took around 35 seconds to do 3 oz. I don't know why, but it really annoyed me. I get just as good results with that volume about 95% of the time with the stock tip, in much less time. I find that the orientation, as discussed in other threads, makes a huge difference in how good your results can be, especially with a low volume of milk.

Yes, I am using a one hole expobar tip on my brewtus. The pressurestat is set to 1.2 bar.
I also have acquired two more tips : gold pro 2 hole, and isomac small hole 2 hole, but have not tried these yet. I like using a thermometer, especially to help verify what I am doing - was stopping too early
because the time required is looong!
Dennis

Dennis,
I tend to undershoot, myself. I stop steaming when my thermometer reads about 135 or 140F, as this means it usually ends up at about 150-155F. I like it to be a little cooler like that, personally. It means it's much more drinkable faster, and I haven't detected that it hurts the flavor any.

if you are steaming to a temperature fairly well under the scalding temperature, I wouldn't worry. Steaming into the 150-160F range, I never had any issues, and that was at 7200 ft. altitude.

[denniskeating]

Thanks, yes I too have stopped at about 140 deg, figuring it will keep rising, but mostly because the milk is going over the top of my pitcher. So far I'm using 4 or 5oz to foam, but all I need is 3 or 4 oz. for my cappa.
When measuring 3 oz in the 12 oz pitcher, it sure didn't look like very much milk to work with, so I always add more. Now that I am on the right track,need to practice and bone up on other threads about the dispersion angle.

[Psyd]

When measuring 3 oz in the 12 oz pitcher, it sure didn't look like very much milk to work with, so I always add more. Now that I am on the right track,need to practice and bone up on other threads about the dispersion angle.

I use about three ounces in a twelve ounce pitcher, and I'm running my steam out of a 14 liter boiler set at 1.1 Bar and steam wands the size of a baby's arm with a five hole tips. I just plugged four of the five holes on one tip for my single cappas, and left the other one for steaming for visitors or two or three cappas.
With practice, you can steam very little milk well.